Mark's Got The Munchies

actionfoodnow: Being a Southern Californian, I find myself...

Fri, 04 Jan 2013 03:01:11 -0500

Being a Southern Californian, I find myself immune to the wonders and spectacles while meandering along Hollywood Boulevard. After the first stroll or two, the sights start to lose their pizzazz. Let’s examine, there’s Grauman Chinese Theater. Wow. There are also the statues of celebrities in front of the wax museum. They’re awesome, really they are. And it’s nearly impossible for the raunchy guy with stilts and assless chaps to go unnoticed. I usually try to pretend I don’t see him, but strangely I can’t look away.

No matter how typical or strange a day in Hollywood might seem, Pink’s Hot Dogs will always be Hollywood’s most popular attraction. It’s not hard to find, just look for the long line on La Brea Avenue. I didn’t expect to be one of Pink’s daily 2,000 customers but a couple of factors lead to my visit on this day. First off, I have a severe distaste for hot dogs and if I was ever going to give myself a shot at enjoying them it may as well be at a world famous hot dog stand. This had also not been my first Pink’s experience. My first encounter was at the San Diego County Fair. I ordered bacon ranch fries. The fries were lukewarm and soggy, but worst of all; too much ranch and a wimpy sprinkling of bacon. No, extremely wimpy.

Luckily, I believe in second chances. However, the long line wasn’t helping any shot Pink’s had at redemption though no one else seemed to mind. Perhaps they didn’t care because they knew a treat was in store. Maybe they came too far to turn back. Perhaps they came in hopes a celebrity might stop by for lunch. An event that is not uncommon in Tinsel Town. Whatever the reason, I wanted to know because patience is no virtue of mine. I turned my attention to the menu I received upon arrival. It features not only hot dogs but also burgers, fries and onion rings. All of which have potential to be smothered in chili, nacho cheese, bacon or ranch dressing.

In the section marked “Super Specials” Pink’s takes advantage of its Hollywood locale by listing movies and celebrities as names for its hot dogs. The Lord of the “RINGS” Dog appropriately intertwined with onion rings is so cliché to the point that it inspires a slight chuckle.

Aside from The Pat Morrison Baja Veggie Dog—-topped with guacamole, tomatoes, and onions—- little thought is given to the dietary demands of vegans and vegetarians. They should not be discouraged from attending because the world’s herbivores can easily gain access to the whole menu by substituting vegan dogs for the traditional meaty variety. An accommodation the cooks are happy to provide. Their brains are also impressive as they have all been trained to have photographic memories.

I approached the window with a laundry list waiting for the manager to write down my order. She only gazed at me intently and simply responded, “It’ll be ready in five minutes.” I stood patiently by the grill and the science of Pink’s began to tease my senses. Caramelized onions, mushrooms, and buns sang with a sweet sizzle on the grill while meaty aromas filled the air.

Pink’s hot dogs are nothing like the processed plastic wrapped dogs in the freezer section. They are not skinny, nor are they ridden with preservatives and the unpleasant flavor of saline. Pink’s hot dogs, manufactured by the Hoffy Corporation, are plump and juicy. They make a slight cracking sound when bitten and out oozes a smoky and natural beefy flavored liquid.

Everything came as soon and accurate as promised: a Spicy Polish Dog covered in onions and green bell peppers, a Turkey Burger with mushrooms, light mayo, and lettuce, bacon ranch fries, and a large Sprite without ice.

The standout was the redeeming crispy and hot bacon ranch fries topped with a mountain of slightly charred bacon. Much improved from my first Pink’s endeavor. The Spicy Polish Dog is juicy, smoky, peppery and so tasty that it puts the pathetically processed Oscar Mayer Weiner to shame.

The food however is not solely responsible for making Pink’s the legend that it is. Celebrities not only make their marks on the sidewalks of Hollywood Boulevard, but also in Pink’s modestly decorated dining room. It holds only nine tables covered in white cloth and the walls are adorned with photos of Hollywood’s Elite: Demi Moore, George Lopez, Tom Hanks, Bill Cosby, Pink etc. More interesting, the restaurant serves as a good luck charm for struggling actors. They simply visit Pink’s; place their photo on the wall and then they make it big. It’s magic.

Tourists should take note. When in Hollywood do as the Hollywood people do, save the Boulevard for last and stop by Pink’s for the quintessential Hollywood experience.

laughingsquid: Cool Ranch

Mon, 17 Dec 2012 01:58:41 -0500

laughingsquid:

Cool Ranch

mochacafe: via glossfixation

Sun, 13 May 2012 18:59:07 -0400

mochacafe:

via glossfixation

premiumsoysauce: This sandwich. I like it.

Sun, 13 May 2012 18:35:58 -0400

premiumsoysauce:

This sandwich. I like it.

Video

Fri, 03 Feb 2012 23:25:10 -0500

leilockheart: FOLLOW for more photos

Thu, 22 Dec 2011 23:39:56 -0500

leilockheart:

FOLLOW for more photos

Photo

Sat, 03 Dec 2011 11:46:45 -0500

Mmmmmmm look how good this looks, this yummy plate is loaded...

Thu, 01 Dec 2011 18:42:32 -0500

Mmmmmmm look how good this looks, this yummy plate is loaded with…

· Yo Mama (combo of cream cheese, jalapeno pepper, crab, and tempura :)

· Shrimp Tempura Roll

· Lobster Roll

Doesn’t the delight up above just look awesome? Well if...

Thu, 01 Dec 2011 18:24:56 -0500

Doesn’t the delight up above just look awesome? Well if your answer is yes let me tell you that it taste even more awesome than it looks. Down below are instructions on how to make this great gumbo dish.

Ingredients

· Cajun Gumbo Mix or Zataran’s Gumbo Mix

· Sausage/Chicken/Shrimp

· Bell Pepper

· Progresso Chicken Broth/or whatever brand you like most

· Okra

· Rice/Grits/Pasta

First take your sausage and chop it into little coin shapes and throw into a pot to brown and crisps. While the sausage cooks, cut the chicken breast into bite sized pieces. Do the same with a bell pepper and scrape out the seeds. Once your sausage coins have shrank and darkened in color, remove from the heat and drain the grease from the pot being careful not to lose any sausage. Throw the sausage into a bowl and pour the chicken in along with it. Add a few dashes of hot sauce and pepper and mix them around. Let them hang out for a bit afterwards.

Next grab your bell pepper and throw it into a skillet with butter. The butter will give the peppers a nice shine and help them in their quest to achieve a nice char. Once this has been completed it is time to start the base of the Gumbo. Empty a container of Progresso Chicken Broth into a huge pot. Mix the Cajun gumbo seasoning in and mix until it has dissolved into the chicken broth. Turn the heat on high and stir the mixture so it does not stick and burn at the bottom of the pot. Keep stirring until the mixture has turned into a very dark brown color.

Once the mixture turns to its dark brown color add your chicken, sausage, bell pepper, and okra into the pot. Mix everything together and let it come to a boil. Once the mixture starts to boil lower the heat and cover the pot for 15 minutes. While the gumbo simmers prepare a pot of rice, grits, or pasta. Smother any three of these with the gumbo and its sure to be a beautiful thing. At the end of the 15 minutes remove the gumbo from the heat, add shrimp, and cover the pot so that they can cook in the lovely stew. Now get yourself a plate and get ready to enjoy.

The Burden of the Working Mom

Thu, 01 Dec 2011 18:13:24 -0500

Gone are the days where women slaved over hot stoves to prepare wholesome meals for their families. Now we are living in a time in which women have become CEOs of prosperous businesses, partners of prestigious law firms, and senators within the United States government and yet, at the end of the day women find themselves slaving over hot steering wheels to bring home bags filled with McDonald’s because their husbands and children expect them to do so. It saddens me that the modernized woman is still expected to fulfill the culinary duties of a 1950s housewife.

The nightly burden of preparing dinner should not solely rest on the shoulders of women because we ALL have a great responsibility to food a responsibility we are taking for granted. We need to encourage men and children to get into the kitchen and reap the benefits of cooking. What better way to instill a sense of confidence and high self-esteem within children than to have them cook food that they can have pride and respect for. In addition if children are watching their fathers work in the kitchen they will learn that it is okay for men to share the responsibility of cooking with their wives.

Amy Cao (Chow) is a girl who brings charm to the word irony. How...

Thu, 01 Dec 2011 16:57:33 -0500

Amy Cao (Chow) is a girl who brings charm to the word irony. How does a girl who swears she can’t cook become a food writer? I don’t know the answer but a little mystery never hurt anyone. With that being said feast your eyes on the lovely little gem called Stupidly Simple Snacks. It’s the perfect remedy for worry warts who wouldn’t dare fire up a stove.

I had the pleasure of asking Amy a few questions about her exciting life in food and I am honored to share them with you.

If you were a food item on a restaurant menu what would you be and why? How would you be presented on the plate?

I would probably be fried rice because there’s a little of everything in there, but it’s also a bit of a mess. I wish I could be like a fine wine - one that improves with age, but I’m more like fried rice or pound cake: much more tasty a day or two after it’s made.

Who do you consider to be a special and positive person in your life?

My parents are constant reminders that you do not need much to have a lot. They lead modest, happy lives. My dad is incredibly stubborn, but he’s also the wisest person I know.

Can you tell me about your job with Foodspotting and your goals for the organization? Do you enjoy working there?

I am the Head of Community at Foodspotting and I love my job. Since we’re a small team, we all wear multiple hats; one day I will be producing a new video and the next I am helping my team organize a party or answering customer service emails. Like our Foodspotting CEO, Alexa Andrzejewski, always says: I am both the CEO and the intern at Foodspotting. We want you to use us to find good food around you! Please download our free and awesome app: http://foodspotting.com/apps

It is to my understanding that you cannot cook. Can I ask what inspired you to pursue a career in food writing?

I love eating food and dining out. Preparing it has always been a challenge for me, but it does not stop me from enjoying other peoples’ cooking.

Can you walk me through a typical day in your life?

Roll out of bed, turn on my MacBook, reply to emails, write or edit a blog post, see what people are saying about Foodspotting on Twitter, Facebook, Tumblr, blogs, etc. If I remember to, I’ll take a lunch break. Then I will spend a part of my day helping our users plan and schedule Foodspotting “eat-ups” in their city; I might interview someone who applied to be a Foodspotting Ambassador or I may edit a video. I might help a new brand set up their profile on Foodspotting or I may try to plow through some admin work. In the evening, I might head to an event to represent Foodspotting.

What do you enjoy doing when you are away from the food world?

There’s a lot of overlap between my personal and professional life. I am motivated to discover new dishes and try new restaurants whether it’s a weekday or weekend. On my own time, I produce Stupidly Simple Snacks videos, which is an online video series that shows viewers how to make extremely easy foods even if you, like me, cannot cook. If I was not working in the food realm, I would probably be traveling and travel writing. (Then again, my travel itineraries revolve around food too.) If food and travel did not exist, I would spend my time trying to persuade people to adopt homeless animals because I recently adopted a kitten named Mittens and though my life was good, he’s made it even better.

Log onto amyblogschow.com and suscribe to Stupidly Simple Snacks on youtube.

Photo

Tue, 22 Nov 2011 22:16:22 -0500

leilockheart: FOLLOW for more photos

Tue, 22 Nov 2011 22:14:48 -0500

leilockheart:

FOLLOW for more photos

I made oatmeal bars and it was super dooper simple! Grab a cup...

Tue, 22 Nov 2011 20:08:49 -0500

I made oatmeal bars and it was super dooper simple!

Grab a cup of your favorite oatmeal (I used cinnamon) . Mix in dried fruit, (I used craisins) sugar,and a pinch of salt. Next mix one egg together with milk and melted butter. Combine the wet and dry mixtures. Put the heavenly substance in the oven for forty minutes.

boyfriendreplacements: Burgers

Tue, 08 Nov 2011 16:07:51 -0500

boyfriendreplacements:

Burgers

Photo

Tue, 08 Nov 2011 12:35:12 -0500

boyfriendreplacements: Easy Spinach Saute Recipe

Tue, 08 Nov 2011 12:32:44 -0500

boyfriendreplacements:

Easy Spinach Saute

Recipe

boyfriendreplacements: Double Dark Chocolate Espresso...

Sun, 06 Nov 2011 22:43:05 -0500

boyfriendreplacements:

Double Dark Chocolate Espresso Pancakes

Recipe

Photo

Wed, 02 Nov 2011 22:00:35 -0400

Kogi Tacos! I really want one!

Wed, 02 Nov 2011 21:03:40 -0400

Kogi Tacos! I really want one!